Vegan Algerian Style Chickpeas
Peel and finely dice the onion and garlic. Place into a heated pan with the olive oil and a pinch of salt and sauté for 2 minutes on a medium heat.
Stir in the ginger, cumin, chilli flakes and coriander along with the tomatoes and simmer for two minutes.
Drain and add the chickpeas and diluted stock cube to the pan and cover. Gently simmer for 12-15 minutes and serve.